This layered jellified curiosity comes from Gregg (Beefy beefy mushrooms) Wallace’s book ‘VEG!!!‘. The exclamation marks are mine of course.
May 2009
John Hurt’s Salami Face
Is it me, or is that John Hurt’s lovely face in a piece of his own salami? It’s either a minor miracle, a vanity project, or the designer working on the ‘What’s in your basket?’ feature in this Sunday’s ‘Observer Food Monthly’ was a bit bored and decided to counterbalance Dr John Briffa’s usual pessimistic analysis with a little light …
Loss in Translition 2
Fill the raw cannelloni, as they are in the box without boiling them. (The stuffing must be cold). On the bottom of the empty bakepan strew tomato sauce. The cannelloni, as they are settled in the bakepan on one layer, strew above fluid tomato sauce in order to counterbalance the interior expansion with the outer surface, to avoid the crevice …
Cucumber Soup No.2 with Wasabi Pea Relish
As you might have guessed, I got a job lot of cucumbers from the market – three eye-wateringly large shafts of Cucumis Sativus for a credit crunching quid. Unlike the previous version, this soup is entirely prepared in the blender and requires no cooking – just a blender.
Cucumber Soup No.1
Funny how you wake up one morning and decide that the thing you want to do most in the world (ever) is to make cucumber soup. Maybe it’s a form of neurosis that all food bloggers share and perhaps writing these blogs is a therapeutic, legal and relatively harmless outlet for our collective obsession. Who knows. Who cares. Just had …
Natural Hydration Council
An idle few minutes waiting for a tube found us pondering a poster championing the now unfashionable consumption of bottled water and sponsored by a quasi-official sounding organisation going by the name of the ‘Natural Hydration Council’. We are both big fans of the ersatz scientific ‘research’ body such as Laboratoires Garnier or The Institute of Trichologists and so were …
Welsh Rarebit
Spelled rarebit. Pronounced rabbit. Tastes delicious. Incidentally this cheesy delight can also be used in the construction of an Illinois delicacy known as a Horseshoe Sandwich (aka Freedom Sandwich). To make one simply take a thick slice of toasted bread and top with a quantity of cooked meat (hamburger/deep fried pork tenderloin/chicken/etc.). Next cascade with a generous portion of chips/freedom …
Raspberry Vinegar
I wasn’t entirely sure what to do with raspberry vinegar when I started making this, although I’ve since heard tell that among other things it can be mixed with equal parts sugar syrup and diluted to make a refreshing summer drink much enjoyed by Jane Austen and various other Regency types.
Yoghurt – A Work in Progress
The making of yoghurt has been the most exciting discovery in the yumblog kitchen since the finding of a forgotten and unopened Kellogg’s Variety Pack at the back of the cupboard. There are a multitude of techniques for transforming milk into yoghurt, but our objective was always to do it with the least amount of faff, equipment and financial investment. …
Mediterranean Vegetable Pie
There’s that fork again.
Tuna & Red Pepper Empanada
I came across this recipe in last month’s Wa’ro magazine and it looked so tasty I had to give it a try. It also gave me the opportunity to photograph it alongside this stylishly knackered old fork which I bought recently in a charity shop purely for use as a prop. Everybody’s doing it – look at the Observer Food …
Linguini with Prawns and Roasted Almonds
‘I can’t be in love if it’s plastic to live on my own just seems tragic but we’ll raise our swords high when our day comes you thought it was gold but it was bronze so, get here in time when our day comes you thought it was gold but it was bronze’ If this doesn’t make you laugh you …
Griddled Spring Onions with Harissa
Here’s a simple spicy little snack/starter from Gregg ‘beefy beefy mushrooms’ Wallace.
Sweet Pickled Watermelon Rind
Who’d have thought you could pickle and eat watermelon rind?